Mussels and Pipis in Oyster Sauce

Ingredients

• 1 kg mussels
• 750 g pipis
• 4 tablespoons oyster sauce
• 2 tablespoons palm sugar, chopped
• sesame oil
• 2-3 cm knobs fresh ginger, peeled and thinly sliced
• 1 bunch spring onion, washed and sliced into 5 cm lengths
• 1/2 bunch coriander sprig, picked
• white pepper

Directions

1. 1

   Heat a wok and add about a centimetre of water to cover the bottom.

2. 2

   Add the mussels and pipis and cover with a tight-fitting lid.

3. 3

   Steam for a few minutes and remove shellfish to a bowl as they open.

4. 4

   With all mussels and pipis out of the wok, add the oyster sauce, palm sugar, a few drops of sesame oil, ginger and spring onions.

5. 5

   Cook for a few minutes until the sugar has dissolved and the flavours have mingled.

6. 6

   Check the sauce for saltiness, adding more oyster sauce or, if too salty, a little water.

7. 7

   Toss the mussels and pipis back in the wok and add the coriander and a sprinkle of pepper.

8. 8

   Serve in individual bowls with rice or fine egg noodles.